Ingredients
Scale
For the Pasta Salad:
- 8 ounces elbow macaroni (or your choice of pasta like shells or rotini)
- 6 hard-boiled eggs, peeled
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish or chopped pickles
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup mustard (yellow or Dijon depending on your preference)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, adjust to taste)
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Eggs:
- Slice each hard-boiled egg in half. Gently remove the yolks and place them in a separate bowl. Chop the egg whites and set aside.
- Make the Dressing:
- In the bowl with the egg yolks, add mayonnaise, mustard, vinegar, sugar (if using), and salt and pepper. Mash and stir the mixture until smooth and creamy.
- Combine the Salad:
- In a large mixing bowl, combine the cooled pasta, chopped egg whites, celery, red onion, and sweet pickle relish.
- Pour the dressing over the pasta mixture and stir gently until everything is well coated.
- Chill and Serve:
- Cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Sprinkle with paprika for color and a hint of smoky flavor.
